Tortilla (Spanish Potato Casserole)
by Editorial Staff
The classic Spanish potato and egg tortilla are simple and satisfying.
Cook: 25 minutes
Servings: 2
Ingredients
- Potatoes (medium) – 5 pcs.
- Eggs – 5 pcs.
- Onion (medium-sized) – 1 pc.
- Frying oil (preferably olive oil) – 3/4 cup
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel and wash potatoes and onions.
- Chop the onion, finely or in half rings – as the soul desires.
- Cut the potatoes into thin (small) slices.
- Heat 2/3 cup olive oil in a skillet. Put a clove of garlic (right in the skin). Fry the garlic over medium heat for 2-3 minutes.
- Increase the heat and put the potatoes in the butter (do not remove the garlic). Mix. Cook the potatoes in oil for 5 minutes.
- Then add the onion, stir and cook for another 5 minutes.
- Take out the garlic. Then transfer the potatoes and onions into a colander to drain the excess oil. Leave on for 5 minutes.
- Beat eggs lightly.
- Place the fried potatoes in the egg mixture. Mix. Add salt and pepper and stir again.
- To make the tortilla high and ruddy, you need to cook it further in a frying pan with high sides or in a cauldron. It is better to have a thick-walled frying pan or tortilla pot. The dia of the pan bottom for a given quantity of food is 17-20 cm.
- Heat the remaining olive oil in a frying pan or cauldron (2-3 tablespoons). Tilt the pan (cauldron) in all directions so that the walls are also greased. Pour the egg-potato mixture, flatten and cook over medium-high heat until thickened (4-5 minutes).
- When the tortilla thickens (the top may still be slightly watery, but the bulk should “grab”), cover the tortilla with a plate and, carefully turning the pan (cauldron) over, lay the tortilla with the fried side up. Then gently slide the tortilla back into the pan or cauldron to fry on the other side (another 3-4 minutes). So you need to turn the tortilla three times when frying.
- Put the finished tortilla on a plate and leave for 10 minutes.
Enjoy your meal!
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